HACCP: COOLING AND REHEATING FOODS.
- Original container, properly labeled, consumer advisory
Found flour and other ingredients stored in containers without labels that included the common name in English.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food in English.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Wonton chips stored in dry storage area with no covering to prevent contamination.
Chopped broccoli and carrots stored in the walk in cooler with no covering to prevent contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Found the lid of the container down inside the flour. Also, found the handle of the scoop stored with the handle touching the flour.
The scoop for the rice did not have a handle and was stored touching the rice.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces clean
a.) Exterior of ice machine soiled.
b.) Lights located within the hood over grills have an accumulation of dust.
c.) Baffles located within the hood above stove are soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Found floors soiled in corners, underneath equipment, and throughout establishment are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/21/2015 | Routine | 90 |
HACCP: Dented Cans
- Critical: Wholesome, sound condition
Found several dented cans on shelf in dry storage area. Removed cans. Spoke to manager about checking can goods when receiving, and designating a dented can good area.
- Food protection during storage, prepartion, display, service, transportation
Found onions stored on the floor in the walk in cooler. Found pea pods stored uncovered in the walk in cooler. Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seal to the white chest freezer is coming off the door. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Non food contact surface cleaning: defrost the freezers, clean the storage bins for the flour and starch, dust the shelf above the three compartment sink and the shelves in the dry storage area. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Please clean the floor under the hand sink at the front of the kitchen, the floor in the walk in cooler under the shelves, the floor under the three compartment sink and under the prep sink. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the light switch in the dry storage area, and dust the shelves in dry storage and above the three compartment sink. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. The shelves in the dry storage area are in need of a fresh coat of paint. Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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6/22/2015 | Routine | 89 |
•Haccp
- Food protection during storage, prepartion, display, service, transportation
Found several items (shrimp, cut onion, sliced carrots, etc...) stored in the walk in cooler uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seal to the large white chest freezer is torn and no longer in good repair. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: Dust the top of the smoker on the cooks line. Clean the handle area of the white stand up freezer. Defrost the white stand up freezer. Please clean shleves inside the walk in cooler, food debris is building up. Please clean the shelves in dry storage area where flour and starch have accumulated. Non food contact surfaces shall be cleaned.
- Single service items properly stored, handled, dispensed
. Observed employee grab single service dish by food contact surface. Discarded single service item and spoke to employee on how to handle food contact surfaces properly. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
Found a leak in the fryer area hand sink on the hot water knob. Found a leak in the three compartment sink at the elbow joint. Plumbing shall be maintained.
- Floors properly constructed, clean, drained
Found food debris build up on floor in the walk in cooler under shelves, and in main kitchen under equipment. Clean as needed. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found build up on the light switch to the dry storage area. Clean switch. the shelves in the dry storage area where cans are stored are in need of a fresh coat of paint. Dust area on hood and ceiling vents. Walls, ceilings and attached equipment must be clean and in good repair.
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3/4/2015 | Routine | 92 |
HACCP = food handler training
- Foods handled with minimal manual contact
A plastic container without a handle is being used to dispense chopped onions in the walk-in cooler. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. Provide a dispensing utensil that has a handle on it.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The caulking on the hand sink which is located across from the walk-in cooler is starting to peel away. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Repair this area.
- Food contact surfaces of equipment and utensils clean
1) The storage racks in the walk-in cooler have some soiled areas. 2) The top interior surface of the microwave is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surface of the microwave is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
1) The floor near the rice storage in the back room of the establishment is soiled. 2) The floor in the walk-in cooler is soiled. 3) The floor areas near the walls and under equipment and near the mop sink is soiled. Maintain the floor areas clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers on the ceiling of the walk-in cooler are soiled. 2) The ventilation hood baffles are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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10/14/2014 | Routine | 92 |
HACCP: Provided wiping cloth haccp sheet
Sanitizer used is Chlorine.
All frozen food items were frozen.
- Original container, properly labeled, consumer advisory
Prep cooked breaded chicken and pork in the little cooler next to the fryer and in the back deep freezer was not dated marked with time and date of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces clean
The following non-food contact areas are soiled: The bottom shelf under the stainless steal prep table and the shelving of the walk in cooler.
Clean and sanitize and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor under the 3-compartment sink(along the baseboard) and under the prep sink(along the base board) is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/10/2014 | Routine | 97 |
HACCP: Discussed proper storage of raw and ready-to-eat food.
Sanitizer used is Chlorine. There was not made at this time, so discussed concentrations.
- Food contact surfaces of equipment and utensils clean
The racks in the walk in cooler are soiled.
Clean and maintain clean all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The shelving in the bulk dry storage area and the medal shelf is soiled.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service articles not re-used
There was a plastic bowl in the soy sauce.
Corrected the bowl was removed and discussed reusing single use items and discussed using handled scoops to dispense soy sauce.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor under the cooking equipment, 3-compartment sink and the prep cooler is soiled.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/20/2014 | Routine | 94 |
This site visit was initiated by RFS # 13-0601. Complainant states he became ill after eating shrimp egg foo young from this establishment. This issue was explained to the owner. While in the establishment this worker completed temperature checks of food items in question. All food items had temperatures ranging from 33 degrees F - 38 degrees F. This worker did observa pan of shrimp on the walk in floor. The owner placed the shrimp on a food preparation table to peel, de-vein and clean. Owner states that this dish is prepared to order and is cooked to an internal temperature of 180 degrees F. This worker also dishcussed proper handwashing practices and safe food handling practices with the owner and encouraged her to share these practices with staff to ensure that they are following food safe practices.
No violation noted during this evaluation. | 12/17/2013 | Complaint Investigation | |
HACCP - Discussed the importance of cleaning and sanitizing of food contact surfaces.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Chicken in upright freezer not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- In-use food dispensing utensils properly stored.
Scoop in flour with handle in product. Store utensil in product with handle extended out of product.
Scoop for dispensing rice stored in container with water.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelving in dry storage area. Soiled gaskets on doors of walk in cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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10/21/2013 | Routine | 94 |
HACCP - Discussed proper cooling procedures with workers. Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Product in freezer not labeled. Label all potentially hazardous foods not in original container with name of product and date of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs on shelf by cooking surface at 45-53 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker placed eggs in mechanical refrigeration. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of both freezers soiled. Shelving in walk in cooler soiled with debris. Dry storage shelving soiled. Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Lids of bulk food items in dry storage area soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in corners and under cooking equipment heavily soiled. Flooring in walk in cooler under shelves soiled. Provide a routine cleaning.
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5/8/2013 | Routine | 90 |
HACCP - discussed storage of personal food items in designated areas below foods utilized for store use. Discussed Temperature control of potentially hazardous foods during preparation.
Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Scoops stored in bulk items with handles in product.
Store utensils or dispensing items with handles extended out of product.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Lids of bulk storage containers soiled. Frigidaire freezer interior shelving soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior of door on Frigidaire freezer soiled. Soiled shelving above and below vegetable prep table. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces soiled with debris. Provide a routine cleaning.
- Critical: Toxic items properly stored
Bic lighters stored above food prep table containing cut and uncovered broccoli and onions.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker removed items from shelf. Corrected.
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1/8/2013 | Routine | 90 |
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